Sometimes we come across a recipe that, like a phone booth, turns you from dinner schlub into culinary hero. Â And like that phone booth, which would be an apple store today, this one takes less effort than it took me to put the accent grave & circumflex marks of crÃ¨me fraÃ®che into this post. Â So little effort that if you don’t want to make the sauce, we have an almost comparable way to get the same flavors with a pinch of your fingers.
Let’s start with the recipe above from Ottolenghi, you know the Jerusalem author; only this recipe is out of his Plenty cookbook. Â The sweet potatoes, pure gold in their own right, are baked in an two-part seasoning mixture. Before serving, we top the sweet potatoes with cilantro leaves and finely diced red chili pepper (Fresno or Thai are my favorite – the only thing the two locations have in common).
This sauce could make a dishcloth palatable and I implore you to make the attempt. Â If you’re not into the hassle or want to avoid crÃ¨me fraÃ®che and it’s accent graves and circumflexes, you simply spritz the baked wedges with lime juice before adding garnishes. Â That’s right, lime juice. Â The balance between the sweetness of the potatoes and the tartness of lime juice creates tastebud magic. Â Make this tonight!!!
roasted sweet potatoes & lemongrass crÃ¨me fraÃ®che
preptime 15 minutes Â Â Â Â Â Â Â Â Â Â serves 4
baketime 25 minutes
3 medium sweet potatoes (2 lbs)
4 T olive oil
1 1/2 t ground coriander (worthy of your spice rack space)
3/4 t fine sea salt (always the best, but use what you have)
1 fresh red chile, finely diced
1 c cilantro leaves
*juice from a wedge of lime
- Preheat oven to 400Â°.Â
- Wash, but don’t peel, sweet potatoes. Â Cut each into wedges the lengthwise. Eight wedges per potato ideal, but if you have kids who don’t like too much potato with their baked outer edge, go smaller.
- Place wedges in roasting pan that has been lined with parchment paper (or is non-stick, or a silpat). Brush lightly with oil. Brush the wedges with remaining oil and sprinkle with the mixture of ground coriander and salt.
- Roast for about 25-35 minutes depending on your oven and need for kid-friendly crispness.
- Remove from oven and allow to cool for 5 minutes.
- When ready to serve, move wedges to a serving platter and *top with cilantro and diced chile; serve with sauce on the side.
*This would be the point to spritz with lime juice.
Lemongrass Dipping Sauce
1/2 lemongrass stalk (fresh is best, but available in jar in spice or Asian food sections)
3/4 crÃ¨me fraÃ®che
grated zest and juice of two limes.
1 inch fresh ginger, peeled and grated
1/2 tsp fine sea salt
- Very finely chope the lemongrass or grind it finely in a spice grinder.
- Whisk with all of the other ingredients for the dipping sauce and set aside.
recipe so slightly adapted from Plenty cookbook and provided by your friends at crunchtimefood.com